Choucroute Garnie

This Alsatian dish is rooted in the cooking of Germany -- no surprise since it's built on sausages and sauerkraut. With a dish this simple, it will only be as good as the ingredients. Be sure to get the best sausages and sauerkraut you can find.

1 to 1-1/2 pounds good-quality sauerkraut

4 cups water

1-1/2 pounds Yukon gold potatoes, halved or quartered

Salt

1/4 pound bacon, cut crosswise into 1/4-inch-wide slices

1 onion, diced

1 cup sweet, off-dry Riesling

2 teaspoons caraway seeds

1 tablespoon vegetable oil

1/2 pound kielbasa

1/2 pound bratwurst

1/2 pound frankfurter

1/2 pound ham sliced into 1/4-inch-wide slices

Dijon mustard

Drain sauerkraut in a colander, reserving all liquid. Place half the liquid in a large saucepan and add the water, potatoes and 1/4 cup salt. Cover, bring to boil over high heat, reduce to a simmer and cook until tender, about 15 minutes. Drain.

Meanwhile, set a Dutch oven with a tight-fitting lid over medium-high heat, add the bacon and onions, and cook until onions are tender, about 7 minutes. Add the drained sauerkraut, Riesling, caraway seeds and remaining sauerkraut liquid; cover and bring to a simmer. Cook for 15 minutes, stirring occasionally, until the sauerkraut has just a slight bite left. Add salt to taste.

In a large saute pan, heat the oil over medium heat. Add the kielbasa, bratwursts and frankfurters. Brown sausages on all sides until cooked through.

To serve: Add the cooked potatoes to the sauerkraut. Slice the sausages and place on top. Add ham and serve with Dijon mustard. -- From Elias Cairo, Olympic Provisions, Portland